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Carrot cake baked oatmeal in a baking dish drizzled with cream cheese frosting.

Carrot Cake Baked Oatmeal


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6

Description

This carrot cake baked oatmeal is fancy enough to serve for a special brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free.


Ingredients

  • 2 cups rolled old fashioned oats
  • 1/2 cup grated carrots
  • 1/2 cup canned crushed pineapple in juice, strained
  • 1/4 cup chopped walnuts + extra for topping
  • 1/4 cup raisins
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 Tablespoon ground flaxseed
  • 2 cups unsweetened almond milk or your favorite milk
  • 1/4 cup maple syrup
  • pinch of sea salt

Maple Cream Cheese Glaze

  • 1/4 cup whipped cream cheese
  • 1 Tablespoon maple syrup
  • 1 Tablespoon almond milk
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375°F. Add all ingredients for the baked oatmeal in a large bowl, pour into a square baking dish sprayed with non-stick spray, and bake for 50-60 minutes.
  2. Check it around 45 minutes and if the top is getting too brown, cover with foil for the remaining time. The baked oatmeal will still be a little soft to the touch but should be cooked through and not jiggly in the middle.
  3. While the oatmeal is baking, prepare the glaze by whisking together the whipped cream cheese, maple syrup, almond milk and vanilla in a small bowl.
  4. Remove baked oatmeal from the oven and let sit for 5 minutes to cool before serving. Drizzle some of the glaze over each portion when serving.
  5. For storage: store in the refrigerator in an airtight container for up to 4 days.
  6. To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

Notes

  • The glaze is optional! If you want to keep this recipe vegan or dairy-free simply omit the glaze or use vegan cream cheese.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 283
  • Sugar: 24g
  • Fat: 9g
  • Carbohydrates: 49g
  • Fiber: 5g
  • Protein: 6g

Keywords: baked carrot cake oatmeal